Tarte Flambée with Kale
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 handfuls kale, fresher
- 2 port. Flammkuchenteig
- 50 g bacon
- 50 g cheese, rated (e.. Gouda)
- 4 teaspoons, heaped crème fraîche
Print Recipe
Pin Recipe Instructions
- At the beginning preheat the oven to 210 ° C top / bottom heat.
- Remove the stalks from the kale. Then wash and drain the kale. Bring a saucepan of salted water to the boil and cook the kale in it for about 2 minutes. Then drain the water, rinse the kale with cold water and squeeze it out well with your hand (if the cabbage is too watery, the tarte flambée will be too wobbly).
- Place the tarte flambée dough on a baking sheet lined with baking paper and brush with 2 heaped teaspoons of crème fraîche. Pull the kale apart and place on the dough. Then cover with bacon and cheese (do not cover too thickly - after all, it is not pizza and the dough should stay as crispy as possible).
- Then bake the tarte flambée in a hot oven for about 15-20 minutes. Take a look in the oven from time to time so that it doesn`t get too dark.
- Tip: For vegetarians, you can simply leave out the bacon and add salt after baking. Tastes very tasty too.
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